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Daal Hardili – Saffron spiced yellow lentil

Daal (lentils or pulses) is a staple food for most Indian household. It is, at least, in all the households that I know. And while there are plenitudes of lentils to choose from, the one most commonly cooked is toor (also called arhar daal or yellow pigeon peas). No Indian kitchen is complete without a big jar of toor daal which is normally just another everyday daal preparation. But this saffron spice mix and slow cooking technique turns this everyday lentil recipe into a royal treat.

Saffron spiced Daal Hardili: arhar daal cooked on a slow fire with a special spice mix

I came across this recipe in a “Majestic Menu” column of an old edition of Better Homes and Gardens. The guest column recipes were by Monish Gujral, the MD of famous Moti Mahal chain. Usually daal preparations for special occasions are either daal makhni or teen ratan daal. I read this recipe and I knew I was going to add one more recipe to those. When I tasted it I had the same feeling as I had after making the new recipe I had found for bhindi last week! Maybe I am building up on my dastarkhwan menu! 🙂

The name hardili also caught my attention… I would say it means “for every heart”… har – every and dili – heart.

In a heavy bottomed pan, boil about 4 cups of water, drain the daal and add it to the boiling water. Leave it on boil on medium flame for about 15 mins. You would have to keep removing the scum that forms on top in between.